If you had asked me a few years ago if I liked wholemeal bread, the answer would have been a perfunctory No. I am not sure if it was the tasting of more and varied breads or the fact that the flour I am using is really good (I mostly bake with Shipton Mill‘s flours) the basic wholemeal loaf, made in normal dried yeast, is now one of my favourite breads for sandwiches and even toast. The way in which butter marries the flavours in the bread just makes it a great combination, as far as I am concerned.
560g strong wholemeal flour (100%)
10g fresh yeast / 5g dry yeast (2% – 1%)
340g water (61%)
10g salt (1.8%)
20g olive oil (3.5%)
- Weight the flour and salt into a bowl.
- Measure the water, oil and yeast into a jug, mix until the yeast is dissolved.
- Mix liquid to dry ingredients to bring them all together, turn the dough into a work surface and knead for 10-15min.
- Once you have a smooth and elastic dough put back onto the bowl, cover with a tea towel, cling film or a shower cap and rest for about 1h or until doubled in size.
- Shape the dough so it fits into a well oiled 2lb baking tin.
- Cover and proof for another hour, until double in size.
- Heat the oven to 250C. Sprinkle the top of the loaf with a little flour.
- Bake 10min at 250C and about another 25min at 200C. The temperature in the middle of the oven should be around 98C once fully baked.
This same recipe can be used for white flour (dropping the water to 310g – 55%) or malted flour at the same hydration levels as the wholemeal. If adding seeds you need to increase the water by half the seeds weight (70g seeds – 12.5% // 35g water – an extra 6.25%).